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Artisan Bread Baking Crock
item# 7686 $164.95
average of 15 reviews 
read all reviews write a review
Make incredible chewy, crusty, delicious artisan bread–without kneading!–in this special bread-baking crock.
- 4.2-quart, 9 1/2” Emile Henry stoneware crock has a lid to trap steam as bread bakes; steam is the secret to artisan bread’s distinctive crust.
- Crock is beautifully made in France, from Burgundy clay.
- Don't strain your arms lifting ultra-heavy, glazed cast iron–this crock is just as effective, but MUCH lighter.
- Doubles as a wonderful stovetop soup crock or oven casserole pan, too.
- Serve right from the pan; it’s handsome on the table, and keeps foods warm longer.
- Oven-, microwave-, rangetop-, freezer-, and dishwasher-safe.
TEST KITCHEN TIP: Remember that New York Times article last fall that caused such a sensation in artisan bread-world? It detailed a special method for making wonderful, crusty bread with a very slack, no-knead dough, baked in a cast iron crock. We’ve spent nearly a year testing different baking crocks–size, material, shape–and have come up with the one we think works the best: this beautifully hand-crafted French stoneware crock, from Emile Henry. Note: While the New York Times recipe calls for the crock to be heated before adding the bread dough, we actually let the dough rise right in the crock, then put it into a preheated oven. It works fine, and saves us the worry of heating an empty baking dish in a very hot oven.
Reviews
04/05/2010
I'm amazed by how much easier and better it is to make bread with this oven than any other technique I'd tried. Get it nice and hot, dump the dough in, and away you go. I've tried it 3 or 4 times no, no problems; in light of the reviews I'm being really gentle with the lid, and so far so good. It's a bit odd that KAF doesn't tell you the color of the pot; they advertise a blue and a red Emile Henry that are, as far as I can tell, identical but for color, but maybe there's some difference I couldn't detect. I ordered the one that was red on their website; it's a bit darker than I'd expected (and changes color radically when heated, oddly), but...who cares, it produces amazing bread.
02/15/2010
I love this covered casserole. I use it to bake no-knead bread and for braised meat dishes such as the ones found in Julia Child's "Mastering the Art of French Cooking". I highly recommend this casserole. I have never had bread stick and I don't grease or use cornmeal. It just lifts out. I was worried about the sudden change in temperature cracking the lid when adding the bread dough to the preheated casserole, so I always have two wire racks ready to place the lid and pan on while I dump the bread dough in and that's prevented damage in a year of heavy use. I'd recommend you never set it on a cool solid surface when the pan has just come out of a 450 degree oven. The casserole replaces a bread stone and a pan of hot water and gives you a crackling blistered crust (you'll hear it crackle when it comes out of the pan and goes onto the rack) just like the "Artisan..." method.
02/05/2010
I have used this pot for about a year to bake bread (I find Jim Lahey's method for non-knead bread the best ). It was great until tonight. After pre-heating the pot I removed the lid to add the dough and the lid cracked in half when I put it down. Without a lid, the pot is useless for its intended purpose.
give us a call 800-827-6836 and we'll see what we can do. Mary@ KAF
01/03/2010
My first attempt to cook in my new crock was OK but not great. I didn't put enough grease in the bottom and the bread stuck but it cleaned up easily.
I used one of the one pound loaves from the Artisan Bread in Five Minutes a Day book and it looked dwarfed in the crock. I also had to cook it longer than the recipe called for when cooking the boule on a pre-heated baking stone. Is that normal?
Are there any recipes from Emile Henry that I can try?
Murray - It is not uncommon to have to bake longer than what a recipe requires. I went to Emile Henry's website and found a bunch of recipes but only one for a no knead bread. http://www.emilehenryusa.com/recipe/Recipes.html Elisabeth @ KAF
08/12/2009
This is an excellent bread-baking crock. I used it to make no-knead bread, with great results! The crock is easy to clean, attractive, and not heavy. Spraying the crock with baking spray, or baking spray with flour, prevented the bread from sticking and made cleanup quick. The crock is also very versatile since it can be used on the cooktop.
07/08/2009
I've been baking bread in a cast iron dutch oven for years with great success. I purchased this crock with the idea of baking two loaves at the same time. I liberally sprinkled cornmeal over the bottom of the crock before allowing the bread to rise in it, then placed it in a preheated oven. The problem I encountered was the sides of the bread sticking to the crock making removal very difficult. Any suggestions?
We suggest lightly greasing the sides as well as the bottom of the crock. Frank @ KAF.
04/19/2009
This crock makes an excellent loaf of bread with a delicious crackly crust. I'm still working out the kinks: Do I put water on the lid, as with a La Cloche? How do I handle bread that sticks to the bottom; should I use cornmeal or cooking oil spray? But I love the results so far.
I am glad you are enjoying your crock. We have Emile Henry Recipe Booklets available where there are some fabulous recipes and care instructions. The booklet recommends prior to using the crock to boil a little milk for about 3 minutes and then leave it to cool in the stewpot. No soaking of the lid is mentioned. Some users line their crock with parchment paper to avoid sticking. Please give us a call so that we may send you the booklet. EFB @ KAF
04/11/2009
I bought this when KAF first offered it. I have used it countless times to bake bread and I always get an incredible loaf of bread with an awesome crust.
04/03/2009
I was disapointed with this pan on my electric stove. I have a coil electric stove, and this pot makes the top of my stove extremely hot. Cooking on a low temp isn't to bad, but to wilt onions or celery for soup, it wasn't good. Has anyone else had this problem on a electric coil stove?
03/17/2009
ONE OF MY FAVORITE PIECES. My favorite feature you can put it in the dishwasher and it comes out perfectly clean.
